Test 3 Science of Food UNL Midterm Questions And 100% Accurate Answers.
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Course
Science of Food
Institution
Science Of Food
Why process food? - Answer extend storage stability or shell life
Which of the following is not a pre-processing operation? - Answer irradiation
pre-processing operations:
-cleaning/washing
-sorting/grading
-blanching
The main goal of thermal processes is to eliminate pathogen micro...
Test 3 Science of Food UNL Midterm
Questions And 100% Accurate Answers.
Why process food? - Answer extend storage stability or shell life
Which of the following is not a pre-processing operation? - Answer irradiation
pre-processing operations:
-cleaning/washing
-sorting/grading
-blanching
The main goal of thermal processes is to eliminate pathogen microorganism and reduce spoilage
microorganism. - Answer True
What information is necessary to establish a thermal process? - Answer All:
- acceptable residual load
-thermal resistance of microorganism of interest
-microbial load to be eliminated
What is the goal of commercial sterilization? - Answer Kill all microorganisms capable of growing in the
product at normal non-refrigerated conditions
High Temperature, Short Time (HTST) pasteurization is done at the following conditions: - Answer 71.5
C for 15 seconds
Blanching is done before freezing vegetables to increase enzymatic activity. - Answer False
Coxiella burnetti is used as a target organism to establish thermal processing parameters in milk. -
Answer True
, What is the microorganism targeted in canning foods? - Answer Clostridium Botulinum
Who was the pioneer of using the heating process to preserve food? - Answer Nicolas Appert
Which of the following is considered a non-thermal process: - Answer high pressure processing
Which of the following processes is not used as a lethality step: - Answer drying
One of these products is not extruded, which one? - Answer deli meats
Drying improves the shelf life of the product by all of these, except: - Answer changing the quality
attributes of the product
Water activity is a measurement that relates to the amount of: - Answer water available in the product
A dryer that operates under vacuum will require the use of ____________ temperatures to achieve the
same drying obtained with dryers operating under atmospheric pressures. - Answer lower
The higher the moisture content of a product, the higher its water activity will be. - Answer false
All the following dryers remove water from the product by evaporation, except: - Answer freeze dryer
The smaller the ice crystals during freezing, the higher is the quality of the final product. - Answer true
The Dietary Guidelines are developed by - Answer The United States Department of Agriculture
Vitamins and minerals that will be included on the new food label include all the following except -
Answer Vitamin C
Foods to increase according to the 2015 Dietary guidelines are - Answer Whole grains
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